Well, that was a mouth full. Pun intended. Day 8 of the Pumpkins and Pinterest series brings the deliciously moist and filling Chocolate Chip Pumpkin Quinoa Muffins. Believe me, they deserve such a big name. Once again I had to stick some in the freezer to keep them from being devoured on the spot.
I made these Pumpkin Quinoa Muffins from Once a Month Meals pretty close to the original recipe. My only changes were:
- Reduced 3/4 cup of brown sugar to 1/2 cup of brown sugar
- Added 2 tablespoons of Wheat Germ
That’s it, folks. This is for sure a recipe I would feel comfortable giving my family for breakfast, lunch and snack. The are delicious and have three great grains.
- High in protein (8 g per cup)
- High in fiber (5 g per cup)
- Excellent source of Quercetin (anti-inflammatory, antiviral, anti-cancer, anti-depressant effects.
- Contains significant amounts of flavonoids.
- Great for those with gluten intolerance
- Low glycemic index.
- Dark Chocolate:
- The cocoa bean contains flavonoids, magnesium and iron for protection from heart disease
- The chocolate making process provides procyanidins that have an anti-inflammatory action.
- Contains caffeine and 3 1/2 oz bar of dark chocolate equal to cup of coffee
- Relatively low-fat, a high source of fiber and minerals.
- High in antioxidants
I also appreciated that the recipe gave freezing directions and serving day directions. I can work with that.
- ¾ cups Brown Sugar
- 1 ¼ cups Flour, Whole Wheat
- 1 ½ teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- ¾ cups Quinoa
- 2 individual Egg
- ¾ cups Pumpkin, Canned
- ½ cups Milk
- ¼ cups Butter
- 2 teaspoons Vanilla Extract
- ½ cups Chocolate Chips, Mini
- Line a 12-cup muffin pan with paper liners In a large bowl, combine brown sugar, whole wheat flour, pumpkin pie spice, baking powder, salt, and baking soda. Add the quinoa, stirring with a fork to separate. Add the eggs, pumpkin, milk, butter, and vanilla. Stir until just incorporated, then gently fold in the chocolate chips. Bake at 400 degrees for approximately 25 minutes, or until the muffins are golden brown and a toothpick comes out clean.